Butternut Squash Thai Red Curry with Crispy Chickpeas
Butternut squash Thai red curry combines creamy coconut broth, tender squash, spinach, and crispy chickpeas.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons neutral oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 small yellow onion, diced
- 3 tablespoons Thai red curry paste
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 medium butternut squash, peeled and cubed
- 1 can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 3 cups baby spinach
- 1 tablespoon fresh lime juice
- Cilantro and sliced scallions, to serve
Instructions
- Crisp the chickpeas: Pat chickpeas dry. Cook half in 1 tablespoon oil with a pinch of salt for 8 to 10 minutes until crisp; reserve for topping.
- Build the curry: Add remaining oil and onion; cook 5 minutes. Stir in curry paste, garlic, and ginger for 1 minute.
- Simmer the squash: Add squash, coconut milk, broth, soy sauce, sugar, remaining salt, and the uncooked chickpeas. Simmer 20 to 25 minutes.
- Finish: When squash is tender, stir in spinach and lime juice. Adjust curry paste, salt, and sweetness to taste.
- Serve: Spoon over rice and top with crispy chickpeas, cilantro, scallions, and lime.
Notes
Store leftovers promptly in a covered container and follow the make-ahead guidance in the article. Images are AI-generated illustrations; recipe not kitchen-tested.